Turkey rubs and injections. Suggestions?

[dbhost]

I've only done one turkey in the smoker before, and for that I used Adams Fajita Seasoning, and injected with a mix of Shiner Bock, with finely minced garlic and onion that I ran through my chopper until it was a tiny goo. It came out really good, but I am looking for a new idea for Thanksgiving 2007. Can anyone offer recipe ideas? I am looking to outdo someone this year. I need something big!

[backyardchef]

This recipe from Shake of http://www.thebbqshack.com has been legend in bbq circles for a while now....Shake was just Diners, Dives and Drive-Ins or whatever Guy Fieri's show is called....

Injecting Turkeys


1) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked a little too long, it will still be moist;
c) flavor from seasonings in brine;
d) prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
2) Use turkeys in the range of 12 – 14 lbs.
3) Fry turkey for 3.5 – 4 minutes per pound at 325-350ºF.
4) If you are not concerned about price of oil, use peanut oil. Peanut oil has a smoke point of 441 – 450ºF. Otherwise, canola oil works very well. It cost less, but has a lower smoke point, generally around 400ºF.
5) If using Shake's Honey Brine, heat all ingredients, except honey, to 160ºF. Pour honey into the mixture and stir. Note: temps above 160ºF will break down the honey content. Force cool to room temp. If soaking whole bird, make enough brine to completely submerge bird. You must keep bird refrigerated for whole duration of soak!
6) Inject brine at least night before, 24 hours if possible, 48 hours for soaking bird.
7) Pat the bird dry of all water and let bird set at room temp for 1 hour before frying.
8) Optional: Apply any dry rub or seasoning at this time. Can be added to outside and/or inside of bird. To help seasoning stick to bird, spray bird with cooking spray or oil before adding dry rub or seasoning.
9) Polder type thermometers work well for monitoring oil temp. You will not hurt the probe providing the temp stays within recommended probe range.

Shake's Honey Brine Injection

1/2 Gallon (64 oz) will do 5 turkeys; a general guideline is 2 oz each leg, 2 oz each thigh, 2 oz each side of breast (12 oz total, per bird). Use more/less at your own discretion. Inject each ½ half of breast from end closest to cavity. Push syringe toward neck end of breast, start injecting while pulling syringe out at the same time. Inject thighs from inside the cavity.

1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
4 bay leaves
¼ tsp ground cloves
½ tsp pickle spice

Feel free to use more/less of any ingredient. I generally use more cloves, pickle spice, and honey. This method works well for all types of poultry or game birds.

[Rub-A-Dub]

I inject with melted buter, creloe and cajun seasoning the night before. Then deep fry or smoke the next day.

[willkat98]

Tony Chachere Creole Butter or Creole Jalepeno injection.

Comes with its own injector

Search "Chachere" and you'll see recent hits

[Kevin]

Tony Chachere Creole Butter or Creole Jalepeno injection.

Comes with its own injector

Search "Chachere" and you'll see recent hits

Yep. Tony C's is pretty good right off the shelf.

[spicewine]

I do a Traditional Turkey ( Baked ) But I start with a very cold turkey, rub it with sesame (sp) seed oil, season the cavity with my 5 salt mixture, & fresh ground pepper. I then stuff the cavity with celery, onion, bay leaves & Spicewine Gourmet Blend All Seasoning. On the exterior I season with my 5 salt blend, fresh ground & Gourmet All Seasoning. In a sauce pan I have melted 2 sticks of butter ( un-salted ) added onion and fresh smashed cloves of garlic to simmer for 20 min. Once the butter is infused with the onion and garlic, I strain it and let it cool to room temp. ( just before it starts to solidify again) I inject this (clear * note very important that it doesn't have any seasoning with color in it ) into the very cold Turkey all over!! When the butter hits the cold meat, it solidifys and will not re-melt untill the internal temps reach the proper degrees. Self basting is the result. By doing this my 23 # turkey always comes out well seasoned and very juicy.

JMO Spice

[Q_Egg]

I do a Traditional Turkey ( Baked ) But I start with a very cold turkey, rub it with sesame (sp) seed oil, season the cavity with my 5 salt mixture, & fresh ground pepper. I then stuff the cavity with celery, onion, bay leaves & Spicewine Gourmet Blend All Seasoning. ............... By doing this my 23 # turkey always comes out well seasoned and very juicy.

JMO Spice
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Jay, that sounds dang good, almost ready for a TV show or ??? Your 5 salt mix is the bomb for almost anything and then one (or more) of your rubs). I'm just about out and ready for another order ... including the Gourmet Blend All this time.

I'm still thinking to brine the bird and then refrigerate like you describe prior to injecting.

Tom B

[dbhost]

Actually, I thought about doing a Tony Chacheries thing. I have seen guys do a melted butter / Chacheries Creole seasoning / finely diced garlic and onion injection (mixed with some beer I am sure) that they shoot into the legs, thighs, and breasts the night before, and then fry the bird and it comes out awesome. I might try that, and maybe a peanut oil and Chacheries / seasoned salt rub over the skin of the bird....

Just a thought.